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Medley of Brussels Sprouts, Turnips and Beets with Hazelnuts

"I love green vegetables and always make an effort to do something special with them for dinner parties," says Jeanne Thiel Kelley, contributing editor to Bon Appétit. "Brussels sprouts are a Thanksgiving staple at our house, and this year I'm dressing them up with colorful golden beets that I buy at farmers' markets, as well as crunchy turnips and sautéed hazelnuts. For convenience, the vegetables can be cooked a day ahead and then reheated. You can use regular beets instead of golden, but they should be sautéed separately and combined with the other vegetables just before serving, or the beets will turn everything red."

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Preparation

Preheat oven to 375°F. Wrap beets in foil; bake until center is tender when pierced with knife, about 1 hour 45 minutes. Cool. Peel; cut each beet into 8 wedges.

Cook brussels sprouts in pot of boiling salted water until crisp-tender, about 6 minutes. Using large slotted spoon, transfer brussels sprouts to bowl of ice water; cool. Drain. Add turnips to pot; boil until crisp-tender, about 7 minutes. Drain. Transfer to bowl of ice water; cool. Drain. (Can be made 1 day ahead. Cover; chill.)

Melt butter in heavy large deep skillet over medium-high heat. Add shallots and hazelnuts; sauté until nuts begin to brown, about 3 minutes. Add thyme and garlic; sauté until nuts are golden, about 2 minutes. Add all vegetables; cover and cook until heated through, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to bowl and serve.

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Recent Reviews

I adore this recipe! I brought it to a potluck Thanksgiving a couple years ago, and even the people who swore they didn't like brussels sprouts or beets (or both!) loved it - there was none left. I'm bringing it to another Thanksgiving this year.
I mainly follow the recipe, but I also roast the turnips and sprouts as well as the beets for a richer flavor.

UglyGerbil /

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I found roasting the turnips and
putting them on top of the other vegis
when serving to be a good solution to
keep them from turning pink when using
red beets. The flavor of the turnips
seemed enhanced by roasting. We
enjoyed this and thought that the
hazelnuts were delightful with it.

trish_s from WA /

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I really loved this - my husband does not like hazelnuts so I skipped them but next time I will try pine nuts. It had a beautiful presentation, was wonderfully healthy and tasted great!!

A Cook from Vienna, VA /

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I also thought it was maybe a tad bland. I would make it again but I might add some fried crumbled pancetta or something a little extra for flavour.

heidi_1st from Vancouver /

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Very bitter!! The
brussels sprouts and
beets were OK, but the
turnips were so bitter
that they overpowered
the other flavors.
The hazelnuts did
nothing interesting or
helpful. No one ate
more than a bite of
this dish with the
concensus being, ick,
bitter. If making
this recipe, I might
suggest using your own
home-grown turnips
that you know are
sweet or eliminate
them completely.
Maybe toasted pine
nuts instead of
hazelnuts, too.